Prata
Prata, also known as budl, is a traditional Slovenian Easter dish — but unlike ham, dyed eggs (pirhi), horseradish, and potica, it’s far less known. Prata originates from the Gorenjska region, where farmers have been preparing it for generations. In recent years, it’s been enjoying a quiet comeback. Life on farms used to be modest, and people made sure to use up everything they had — nothing went to waste. Prata was the perfect way to repurpose old bread, along with smoked pork head or podgrlina, a less prized cut from beneath the pig’s neck. Eggs not only added flavor, but also gave the loaf its beautiful yellow color.
Traditionally, the mixture was stuffed into an intestine, but here is a simpler recipe using parchment paper. The result is a hearty, flavorful loaf that makes a great side dish — and it’s surprisingly easy to make.
Recipe
Ingredients for 1 loaf:
800 g of one- or two-day-old bread
500 g of smoked ham (cooked)
6 eggs
1 onion
3 tablespoons of chopped parsley leaves
200 ml of milk
1 tbsp of butter
2 tbsp of lard
salt, pepper
Instructions:
Heat the milk and butter just until the butter melts. Let the mixture cool, then pour it over the bread cut into cubes.
Chop and sauté the onion in lard until golden. Chop the parsley.
Next, beat the eggs and add them to the soaked bread.
Cut the smoked ham into cubes and add it to the bread along with salt and pepper. Mix well.
Add the sautéed onions and chopped parsley. Mix again and let the mixture rest for half an hour to an hour so everything can come together and soak properly.
Shape the mixture into a loaf and wrap it in parchment paper. Place it in a loaf pan.
Bake for about one hour in an oven preheated to 160°C (320°F). Turn the prata once during baking so it gets nicely browned on all sides.